(Maybe) we found the best pasta in Paris

If the name Nico Romito means nothing to you, first of all, never tell Italian. There, on the other side of the Alps, the chef is seen as a leader, because not only is he considered one of the most talented chefs of his generation, but also because he turns head on at a table that attracts everyone by the way, three stars shine at Castel di Sangro in Abruzzo.

But, for the past few months, the genius of Nico Romito has been within reach of all Parisians. Hidden in the Bvlgari Hotel, a few steps from the Champs-Elysées, the chef has installed his new table, Il Ristorante, inside which he strives to serve what he does best: simple refined dishes, typical of Italian gastronomy, with rigor and exclusivity. Mastery beyond comprehension.

As soon as the restaurant opened, all newspaper reviews went in the same direction, praising the excellence of the place and unusual dishes – more specifically the divine recipe for spaghetti with tomatoes. So, after very quick hesitation, we finally decided to go and taste this dish that everyone was saying well.

And I ate there what was probably the best spaghetti of my life.

To come up with this recipe, it took dozens of hours of research, hundreds of attempts and years of mastering by Nico Romito and his teams. “I’ve been working on this dish already at Reale, since 2012. But the recipe is constantly evolving…I will never stop re-creating it, to make it as delicious, pure and elegant as ever”Niko Romito says.

The power of simplicity

How do we explain that a simple dish like spaghetti with tomatoes can reach such a level of distinction and cause such enthusiasm? “There is a lot of work behind this sauce. It has developed techniques for cooking vegetables that not only preserve the flavors, but intensify them as well. I care a lot about substances that have a strong effect on taste.”

By offering a la carte pasta, Niko Romito tore. At the same time, sure of its recipe, calm about its implementation, but also a little annoyed by the public’s return to a setting that may seem very simple but is sold for 30 euros, a price that is not so combo. “I did not expect such success and, at the same time, I hoped to achieve it, because tomato spaghetti is the motto of my idea of ​​contemporary Italian cuisine: concentration of flavours, intensity of tastes, simplicity, purity …”

“Opening in Paris was certainly a huge challenge: France is the country that has taught the rest of the world about catering, to translate the tenets of their gastronomic traditions by writing their own manifesto. It is a great responsibility but also a great passion to present here what is the canonization of contemporary Italian cuisine” .

As the interview progressed, what I had been refusing since the call finally began without being able to restrain myself occurred: I ask him the secrets of his precious recipe, which he agreed to do, without revealing all her know-how. “The recipe we present today is tomato concentrate obtained by letting the tomatoes dry in the oven, in order to get rid of the water without boiling. This technology makes it possible to concentrate the taste and preserve the organoleptic properties of the tomatoes: the sauce sticks better to the spaghetti and is very long in the mouth “.

A recipe I’ve been trying to reproduce at home for a few weeks, to no avail. Not everyone wants a three star chef.

Il Ristorante – Bulgari Hotel
30 rue George V (Paris 8)

This article was produced as part of a press invitation from the Bvlgari Hotel

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